Baked Mangoes

Ingredients

• Use ripe mangoes
• potted ham (one can)
• salt to taste
• butter

Method

1. 1

   Cut off the tops and remove the seeds; cook until done, change the water several times, last water salt to taste.

2. 2

   Fill each mango, then place in a pan containing enough water to half cover.

3. 3

   Before serving peel and cook ripe tomatoes, salt and butter them and serve with each mango.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 143. The excerpt below is the record exactly as published.

BAKED MANGOES. Miss Lillian Gallagher. Use ripe mangoes. Cut off the tops and remove the seeds ; cook until done, change the water several times, last water salt to taste. Filling — Use crackers or dry bread, potted ham (one can), salt and butter

Cook this with the app: pantry check, scaling, and the assistant.